With a zingy Greek dressing and filled with fresh summer vegetables, this Greek Orzo Salad is going to be the biggest hit at all your summer barbecues!
Make orzo: Prepare the orzo according to package directions. Drain in a sieve, then rinse under cold water for 15 seconds. Place in salad bowl.
Make salad: Add all remaining ingredients to bowl. Add dressing and toss well.
Serve: Serve immediately, or cover and refrigerate for up to overnight (add fresh oregano/parsley when serving, if you want to make salad ahead for more than 1 hour).
Notes
You can make ahead and chill the pasta salad up to overnight. Keep it covered in the fridge.
Any chopped herbs you want to add, add them right before serving – they’ll wilt too much otherwise.
Keep some extra oil, salt and vinegar/lemon juice on hand. Check for dressing/seasoning and adjust right before you’re serving the salad!